Campus Kitchen Production Manager — Dining Leader

Aramark; Washington (District of Columbia); Hybrid; USD 80,000 - 95,000; Full time

Benefits offered by this job

Medical, dental, vision benefits

401(k) retirement plan

Parental leave

Job summary

Aramark Collegiate Hospitality at Howard University in Washington, DC seeks a Food Production Manager to oversee daily kitchen operations and ensure high-quality dining for students, faculty, and guests. Reporting to the Executive Chef, you will plan, direct, and supervise production, safety, and cost controls while upholding Aramark standards.

Ideal candidates have at least 2 years in kitchen management, a Bachelor's degree or equivalent, SERV Safe/HACCP knowledge, and experience with

Qualifications

• Requires at least 2 years' experience in a kitchen management role.
• Bachelor's degree or equivalent experience.
• Culinary Arts degree desired.
• SERV Safe certification or HACCP knowledge required.
• Experience with production systems is required.

Responsibilities

• Management of food cost, food safety and waste controls.
• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Records inventory and estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
• Assists with managing patient feeding and retail operations as needed.

Skills

Kitchen management

Education

Bachelor's degree or equivalent experience

Culinary Arts degree

Tools

SERV Safe certification

HACCP knowledge

Production systems experience

Job description

Aramark Collegiate Hospitality at Howard University in Washington, DC seeks a Food Production Manager to oversee daily kitchen operations and ensure high-quality dining for students, faculty, and guests. Reporting to the Executive Chef, you will plan, direct, and supervise production, safety, and cost controls while upholding Aramark standards.

Ideal candidates have at least 2 years in kitchen management, a Bachelor's degree or equivalent, SERV Safe/HACCP knowledge, and experience with